Tlalpeño Soup

Ingredients

• 4 chicken thighs (1 1/4 lb), skin removed
• 3 1/2 cups chicken broth
• 2 cups chopped plum tomatoes
• 1 cup each chopped bell pepper and onion
• 1/2 cup each uncooked converted rice and rinsed canned chickpeas
• 3 large cloves garlic, chopped
• 2 chipotle chilies in adobo sauce (from a can), diced (optional)
• 1/2 tsp each salt and pepper
• 1 bay leaf